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Lemon Bundt Cake

Lemon Bundt Cake – This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer!

An unfrosted Lemon Bundt Cake on a white cake stand.

This Lemon Bundt Cake is bursting with refreshing, tangy flavours, and it is incredibly moist, yet fluffy. The lemon icing is deliciously thick, yet still pourable. It’s the perfect icing for a bundt cake.

If you’re looking for a cake recipe to wow your family with this Spring/Summer time, give my Lemon Bundt Cake a try – you will not regret it!

Lemon Bundt Cake topped with a thick icing served on a white cake stand.

How to make Lemon Bundt Cake

Ingredients you’ll need:

  • cake flour: see my recipe notes below on how to make your own!
  • baking powder
  • baking soda
  • salt
  • zest from 1 lemon
  • large eggs
  • caster/granulated sugar
  • lemon extract
  • vegetable oil
  • buttermilk

For the icing:

  • icing/powdered sugar
  • lemon extract
  • heavy/double cream

To make this cake, simply whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.

Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.

Pour the batter into a greased 10-inch bundt pan and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.

Let the cake cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.

For the icing, whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable.

Drizzle over the cooled cake, and serve.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

This Lemon Bundt Cake is:

  • quick and easy to make
  • deliciously moist and fluffy
  • bursting with lemon flavour
  • perfect for serving at parties and special occasions!

How long will this cake last? This cake can be kept in the fridge, covered, for up to 2 – 3 days.

You can also bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.

Can I freeze this cake? This cake also freezes well for up to 2 months. Thaw overnight in the fridge before icing and serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Lemon Bundt Cake topped with a thick icing with a slice cut out on a white cake stand.
A slice of Lemon Bundt Cake served on a white plate with a fork.
Lemon Bundt Cake - This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer! #lemoncake #bundtcake #cakerecipes #recipe

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Lemon Bundt Cake

Lemon Bundt Cake

Yield: 12 - 14 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer!

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) caster sugar/granulated sugar
  • 2 teaspoons lemon extract
  • 3/4 cup (180ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature

For the Icing

  • 1 cup (125g) icing/powdered sugar
  • 1/2 teaspoon lemon extract
  • 4 tablespoons heavy cream

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.
  4. Pour the batter into the prepared bundt pan and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.

For the Icing

  1. Whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable. Drizzle over the cooled cake, and serve.

Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.

This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 336Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 59mgSodium: 194mgCarbohydrates: 46gFiber: 1gSugar: 23gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Joanne

Friday 4th of January 2019

Hi there! I’m a big fan of your recipes, thank you! I want to try this but lots of young kiddies at party so I think they would prefer vanilla.. is there an easy change to the recipe or shall I just do a different one altogether? Think the bundt shape would be quite nice for a change that’s all! Many thanks :) Jo

Marsha

Friday 4th of January 2019

Hi Joanne! To make this cake vanilla, just skip the lemon zest, and replace the lemon extract for vanilla in both the cake and icing :) Enjoy!

Mary

Tuesday 17th of May 2016

Absolutely lovely cake. The Lemon is so refreshing and the cake keeps moist for days. Made it to share with my sister - she would like it again! Will be in the 'make often' list of best cakes.

Marsha

Tuesday 17th of May 2016

Thanks, Mary! I'm so glad you liked it! :)

Amanda

Thursday 12th of May 2016

Hooray for lemon recipes! And this one looks amazing. Nothing says spring like a tangy and sweet lemon cake. And that icing is beautiful!

Marsha

Thursday 12th of May 2016

Thanks, Amanda!

Adina

Thursday 12th of May 2016

Perfect looking cake, I love anything with lemon anyway... And that icing looks great, so thick, I could stick my finger in it! :)

Marsha

Thursday 12th of May 2016

Thanks, Adina! :)

aimee @ like mother like daughter

Wednesday 11th of May 2016

Lemon bundt cakes are my FAVORITE! And that thick icing on top looks divine!

Marsha

Wednesday 11th of May 2016

Thanks, Aimee!

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